I made two versions of the recipe yesterday and I have a couple thoughts and notes for those of you who are hesitant/are going to try it. First of all, I think this is excellent and in my opinion it's the closest thing I've tasted to the original green chartreuse. Jean-Félix knocked this out of the park! 1. Check your local distilleries for genepi liqueurs! They are becoming very popular very quickly and it could add some more complexity to the spirit you're making. Local to me is one that's pretty pine heavy and I substituted it for the genepi tincture and the pine essence in a batch as a riff on Jean-Félix's recipe. It worked pretty well! 2. I think a microscale that is precise to three digits after the zero is more critical than realized. I used a 0.00 scale and I feel that scale plus the herbs I used specifically made the anise flavor a little heavy. We suspect the green anise seeds are where that flavor is coming from. They're small and tough to weigh out. 3. As mentioned in one of the chartreuse videos (I can't remember, I've watched them a million times since they were released), the aroma definitely softens and gets more close to the original after a day or so, but I also noticed the flavor changing as well. Initially everything is pretty sharp, but it very quickly mellows and rounds out as the flavors incorporate. 4. Similarly, finding ambrette seeds is tough where I am as well, but, there are plenty of Malvaceae that I would be shocked if they give a totally different flavor. I personally used marshmallow root (Althea officinalis) and it definitely smells musky and earthy. In any case this is amazing. I'm super pleased with the recipe and the flavor and at least locally to me this is far and away the best replacement I've tasted. I'm excited to keep tweaking and experimenting with local ingredients.
Wow Jeff! Thank you so much for this feedback. It’s exactly what I had in mind when I posted these videos. To use the recipes as a starting point hoping we would all make them evolve together and maybe one day, have something everyone agree is the best substitute we can make. Cheers to you and let’s take this to another level! 🙏🤩
Have you ever considered making a DIY kits with all herbs already measured and placed in a small bag that fit's your recipe? I would definitely buy that kit!
Sounds like a ton of research went into perfecting this recipe. You should find a way to start selling / distributing it. Love that you published the recipe out there, but for the average home bartender, I would be happy to pay a premium to buy the finished product.
@@TrufflesOnTheRocks I appreciate and respect your honesty, truly I do. I seriously feel though you've gone to a dedicated and very talented effort that is right up there with our friends who own and run Karu (australian distillery). I really think you deserve to make a profit on this, outside of the youtube channel. Leandro is out making videos comparing close enough but not perfect options, and people are rushing to buy them. I really hope you make the name, label and get bottling. I don't know how the copyright/trademarking would work but I feel if you don't get bottling this, a major manufacturer will instead. That would a tragedy tbh.
OK, first of all, bra-VO on this recipe. It makes a truly great Green Chartreuse substitute, and anyone on the fence about attempting it themselves should absolutely give it a go. Yes, there are quite a lot of up-front costs-buying the herbs in bulk, buying a sous vide machine if you don’t already own one, buying the Everclear, etc.-but once you have everything, you’ll be able to make far more Chartreuse than you could hope to drink. In other words, your cocktail-imbibing friends will love you. :) My brother and I made two batches of this last week, and I thought I’d share some of the tweaks we made after completing the first batch that really improved the second batch: -Weigh everything. At first, we trusted the milliliter lines on our measuring cups and beakers, but later realized they did not match up to the equal amounts in weight. (100 mL of water should weigh 100 grams.) So I’m not convinced the ratio of neutral grain spirit to water were 100% right in the first batch. It came out really hot, even days later. Just changing milliliters to the same amount of grams made the second batch easier and more balanced. -Use two strainers. Straining the macerated herb mixture through just a gold coffee filter left a thick layer of sediment on the bottom of the bottle after a few days in the fridge. On batch 2, we filtered the macerated herbs through a paper coffee filter set inside the gold coffee filter. This significantly reduced the overall sediment. If you really wanted to take this to the next level, you’ll could rack the liquor off the sediment, if you happen to have the equipment for that. -Make a simple syrup instead of adding water and sugar separately. In the first batch, after the 2-hour maceration, we added the additional neutral grain spirit, water, and sugar, and stirred. And stirred and stirred and stirred. After 30 mins, the sugar was *still* not completely dissolved, and actually it never fully incorporated into the mix. No idea why. So on the second batch, we made a simple syrup with the recipe’s called-for amounts of water and sugar, let it cool to room temp while the herbs were macerating, then added it in at the appropriate step. Incorporated flawlessly. -Look for a lighter lemon balm extract. The lemon balm we used in batch 1 (Herb Pharm) was extremely dark, which predictably made a darker Chartreuse. Adding the blue food coloring did eventually get the Chartreuse close to the right shade of green, but it was still on the darker side. For the second batch, we found a lemon balm extract that wasn’t so dark, and that carried through with a lighter, more vibrant-looking Chartreuse overall. The brand was Gaia Herbs. And yeah…it was good. Even the wonky first batch was good. We ended up doing a blind taste test of four Last Words, one with real Green Chartreuse, one with the homemade stuff, one with Ver (a locally made chartreuse substitute), and one with Genepy. The Last Word with real chartreuse was the overall winner, but the homemade Batch #2 was a close second. So yes, I can confirm that in a cocktail, it’s nearly indistinguishable from real Green Chartreuse, and you’d have to taste them side by side to really pick up any nuance between them. The last step was taking Batch #2 to a local cocktail bar and letting our bartender friend try it. He was blown away by how good it was and proceeded to make a Neptune’s Wrath with it. Seeing our flaming homemade chartreuse in his glass was a serious moment of pride. So thank you for all the work you put into this recipe, Jean-Félix. It’s a stunner.
Even that simplified, this liqueur is surprising! If you are a victim of the Chartreuse’Pocalypse and into DIY, go ahead and make this, I swear it confusingly works well! Looking forward to hearing back from you if you try it. Cheers 🎉
I have now created this liqueur twice. I used Genepi liqueur both times because I was unable to find Genepi herb to create a tincture. Both batches taste great, but definitely different from Green Chartreuse. My batches feel heavier or more dense compared to the real thing. When used in cocktails, I cannot personally tell the difference from using this liqueur and Green Chartreuse. One thing I am really struggling with is the color. I am able to make it green by adding blue food coloring, but my batches are coming out as significantly more cloudy. Not as transparent. This combined with the thicker flavor makes me think I am doing something wrong. Could this be caused by not properly vacuum sealing the bag? Could it be related to me diluting 95% grain alcohol down to 80%? Do you have any theories for why my batch looks different from the one presented in the video? I believe it might also be connected to why mine tastes heavier as well.
I wonder, hypothetically, if one were to distill part of this would that be best to have a botanical run (gin basket) with peppermint, lemon balm and pine? And macerate the others? Would be a cool collab with One Piece at a Time Distilling Institute - his absinthe recipes are on point and wouldn’t be too far from this.
Its nearly certain that a bunch of different distillates are used when making this. So that would begin bringing it closer to the actual recipe. However for most folks (especially in the US) regularly producing good distillates is difficult, time consuming, and (in many places like the US) illegal. So this tech seems like an amazing at-home-scale version to get some of the same flavors.
Hey, I'd love to make this with a proper Genepi tincture but I can't find artemisia genepi in the states. I can find everything but that though - artemisia absinthium, artemisia vulgaris, artemisia annua, mugwort, etc. Some say black mugwort is the same thing as genepi, but others say it's not. Could you provide a link to exactly the herb you're referring to?
Congrats on breaking 100k subscribers Jean-Felix. Your channel is still criminally under-subbed. Videos like this demonstrate that fact. Cheers to the next 100k and beyond!
Couldn’t you, as a time saver, make a huge amount of chartreuse concentrate and then make your supply as needed? You could even fine tune the blue coloring so that it’s just as simple as adding alcohol and sugar
this is a great idea! I haven't created a batch that I feel completely happy with so I haven't done any larger batching but I did also think about measuring out the dry ingredients for multiple batches and placing them into tea bags to simply drop into the sous vide.
This was my thought. You could simply have a bottle of chartreuse concentrate ready to roll and you could even use it in small amounts of other cocktails that you wouldn’t want to put large amounts of chartreuse otherwise
My friend, alchemy like this is why you're in my top 3 RUclips Bartenders list. It's what sets you apart; and your genuine love of this stuff is evident. Your channel will get much bigger - keep up the good work!
Yeah that shortage of Chartreuse is pretty sad even in France where i work and live this becoming really hard to get some bottles especially the green one. Looks like this is going to be a more expensive product... I can forget about the deadly green shots or my favorite Chartreuse Mule 😢 By the way what do you think about the Green Chartreuse Elixir ? I am pretty confident that a cocktail liquor can be made out of this and wonder about the result. Awesome video as usual 👌
Good job! I wish I had the wherewithal to do this. I hope somebody brings us a good substitute that I can buy in the liquor store. And, yes, I've seen all those videos on options.
I tried this last night You beautiful froggy bastard, I think you've cracked it! Thank you for your contribution to our shared "hobby." Consider making this at scale - I would buy a bottle just for the sake of sponsoring your research Until then, I will subscribe to your patreon.
Made this today and I’m amazed at how close it is to Chartreuse! Nicely done!! A single batch made about 700ml, which fit perfectly in my old chartreuse bottle. I took the time to make a proper genepi tincture and I’m glad I did since It meant that didnt need to make any adjustments. Once I am out of my yellow, I will definitely give that recipe a shot as well. Thank you!
Vacuum sealing the bag with liquid was almost a disaster, the vacuum sealer wants to suck the liquid up into the unit - so be careful of this! My first batch (following the Green Chartreuse recipe in this video) was very anise heavy. I also didn't add enough blue food coloring so the color ended up closer to Yellow Chartreuse. I decided to cut my losses so I added honey and more water to proof it down to roughly 43%. Happy accident I suppose, but I ended up with a halfway decent DIY Yellow Chartreuse on my first batch. As for the recipe, I don't know if it's the Hyssop I sourced or Hyssop in general but my 2nd and 3rd batches (after removing the anise entirely) have a really funky taste and I think I have narrowed it down to the Hyssop. I'm trying a 4th batch with 1/5th of the called for amount of Hyssop, Angelica Root and Licorice Root. Maybe it's the mace blade that is also imparting a flavor that I'm not a fan of? Last night I decided to put some of the ingredients separately in a small amount of 80 proof spirit and in a few days I'm going to see what is what. It's very obvious what flavors the clove, cinnamon, cardamom, rosemary, thyme, etc are imparting into the liqueur. However, I'm not familiar with a lot of the other ingredients so I'm trying to familiarize myself with them so I can make a more educated decision on what to adjust. Thanks for the recipe and inspiration! BTW, 4:1 mix of Genepi liqueur and Chartreuse Vegetal, with a bit of blue food coloring, is the cheapest and easiest DIY Green Chartreuse. It's much closer to the taste of Green Chartreuse than any of my DIY batches so at the end of the day that might be the best route for folks who don't want to dive headfirst into this.
Thanks for the feedback. Sorry to hear you made a mess with the vacuum sealer. When using this machine with liquid you have to use the manual mode... I think you are right about the Hyssop. It would taste much cleaner if we could use a distillate but since this is meant to be as easy as possible to make and an approachable recipe for home enthusiasts, I still used the infusion of the plant. That said, dried hyssop is better than fresh for this and I also realized that the funky smell dissipates over time.In terms of anis flavours, my take is that most of us are using 2 digits scales and these little anis seeds are sooooo light, the 2 digits scales are not precise enough which most of the time makes you end up with too much to make the scale move. If you want to keep on making this kind of stuff, I recommend you invest in a 3 digit precision scale. That will help you a lot. Looking forward to hearing more feedbacks on your next experiments. Cheers!
Never had a Stone WHeel Cocktail before but just googled it. That seems interesting. What do you mean to make it more delicious? You tried it and didn't like it?
Try: Home brew stores. Some of these ingredients will be available at places that sell ingredients for making gin. Or look up some herb shops. But you will need to order this stuff online Essential oils: health shops. Just Google essential oils and then your country.
This is great! I've dabbled in making my own bitters and have a good number of the ingredients already. One question for you, though. Would infusing work in place of sous-vide? I have an Instant Pot that has a sous-vide function on it, but I've always been skeptical of it working like a proper sous-vide setup.
Do you notice the lower proof since you start with 40% ABV and proof that down with water bringing the ABV closer to 30% (vs chartreuse ABV = 55%)? One thing I really notice with chartreuse is the "proofiness" of it (sometimes not a plus anyway ;) ).
I have been competely unable to find Genepy in thr West Coast USA. If anyone has a source for the dried genepy would love to hear. Ive started tracking down extended family and friends of friends near the alps! Help
First, Amazing video it's looks really great! Second, it's going to be really hard trying to make this some of the ingredients are very hard to find, i think though i can manage get most of them tanks to the suggestions few questions though can i soak the ingredients instead because i can't get a suosvide? And second can you say how to make pine extract and lemon balm extract? Because it is also very hard find here
Really can't wait to make this! Just wanted to double check that this recipe doesn't use the ambrette tincture that you use in the yellow chartreuse recipe? I don't see it added at the end with the rest of the tinctures and essences.
Very inspiring episode! As I live in Sweden and 80% alcohol is not available in stores here - what would you recommend if trying; 57% is the strongest vodka around - lengthen the infusion time in the sous vide or/and increasing amount of botanicals?? Then also probably not dilute it with water...
I would indeed infuse it a bit longer and no water. Using only sugar will keep the ABV close to 55%. I didn't make the math but you should get somehwere close to 50%
From what I understand, once you add the sugar and the non-alcohol based ingredients you would be taking your batch below 55% ABV unfortunately. 60% is cutting it a bit close IMO but I am no expert
You say you can use genepi liqueur instead of the tincture - do you mean just basic Dolin Genepy les Chamois or similar brand? Or do you mean something more specific?
As long as it’s a liqueur made out of the macération of génépi without other herbs (or the least other herbs) remember, it’s to make something to use as an alternative and all recipe poeple will make, even following my specs will be different because of the fact the ingredients are natural and depending on where they are sourced, they can be pretty different. So I recommend you go with your gut and adjust if needed. Hope this helps. Cheers
Does it matter which liquor you use as your base? Must this be made with neutral grain spirits (everclear) that have been watered down, or can we just use vodka?
Are the 'essence' liquids for peppermint and pine essential oils? Or are those something else? Thanks again for the comment on the last version of the video directing me here. I sourced the herbs for the first recipe so i'll add these extra ones and get started on my batch soon hopefully. Thanks again!
Off-the-shelf lemonbalm extracts seem to be at wildly differing concentrations - do you know what concentration you used? Or is it possible to make it from essential oils, please?
Until I can get better information, the bottle I have and used says : 3x 20 to 40 drops a day If you cross that info with your bottle, you should be able to manage but I’ll dig deeper into that. Cheers
Hey man 👋 Be careful because this can ruin completely your recipe. Wormwood and Genepi are not the same. They are both from the Artemisa family but while artemisa genepi (Genepi) has strong pine aroma, the artemisa absinthium (wormwood) is extremely bitter and you don’t want bitterness from wormwood in your Chartreuse. Hope this helps.
@@TrufflesOnTheRocks Yeah, now that I'm looking into it, colloquial names may not be a great approach. I can find Artemisia Absenthe, Artemesia Vulgaris, etc. but not Artemisia Genepi. In the States, it also goes by Black Mugwort, but that was a rabbit hole of incense witchcraft...
Well the same way a good meal s more satisfying than TV dinners 😂 but honestly, it may be longer than making simple syrup but not that much more complicated once you have the measurements and if you can’t find the real stuff or if you’re on a budget, believe me it’s worth it
I saw the yellow Chartreuse video and your discussion of making genepi tincture. I didn’t understand what you meant by adding genepi (not a herb I’ve heard of.). From the comments I see that you mean Artemisia genepi. Unfortunately I can’t find a source in the US.
@@DrAppalling if you can’t find artemisa Genepi, then your solution will be to buy a bottle of Genepi liqueur and use that instead. It’s gonna cost you a little more but you will be able to make 15 batches of green chartreuse with one bottle of Genepi
I have this video saved for sure. But got lucky and JUST bought 6 bottles of green and 3 bottles of 9th centennaire chartreuse so I should be set for a while!😉
I made two versions of the recipe yesterday and I have a couple thoughts and notes for those of you who are hesitant/are going to try it. First of all, I think this is excellent and in my opinion it's the closest thing I've tasted to the original green chartreuse. Jean-Félix knocked this out of the park!
1. Check your local distilleries for genepi liqueurs! They are becoming very popular very quickly and it could add some more complexity to the spirit you're making. Local to me is one that's pretty pine heavy and I substituted it for the genepi tincture and the pine essence in a batch as a riff on Jean-Félix's recipe. It worked pretty well!
2. I think a microscale that is precise to three digits after the zero is more critical than realized. I used a 0.00 scale and I feel that scale plus the herbs I used specifically made the anise flavor a little heavy. We suspect the green anise seeds are where that flavor is coming from. They're small and tough to weigh out.
3. As mentioned in one of the chartreuse videos (I can't remember, I've watched them a million times since they were released), the aroma definitely softens and gets more close to the original after a day or so, but I also noticed the flavor changing as well. Initially everything is pretty sharp, but it very quickly mellows and rounds out as the flavors incorporate.
4. Similarly, finding ambrette seeds is tough where I am as well, but, there are plenty of Malvaceae that I would be shocked if they give a totally different flavor. I personally used marshmallow root (Althea officinalis) and it definitely smells musky and earthy.
In any case this is amazing. I'm super pleased with the recipe and the flavor and at least locally to me this is far and away the best replacement I've tasted. I'm excited to keep tweaking and experimenting with local ingredients.
Wow Jeff! Thank you so much for this feedback. It’s exactly what I had in mind when I posted these videos. To use the recipes as a starting point hoping we would all make them evolve together and maybe one day, have something everyone agree is the best substitute we can make. Cheers to you and let’s take this to another level! 🙏🤩
If you had tasted Chartreuse, you wouldn't be talking such nonsense!
Definitely quicker and easier than becoming a Carthusian Monk...
Hahaha! Yeah and I can’t silence myself so that not an option 😂
Not too sure about that.
Not as fulfilling, though. 😅
Worst thing is, only two monks actually know the full recipe of the liqueur...
@@scotsmanship4987 But, are they Fifth Edition monks...?
Wow.
Have you ever considered making a DIY kits with all herbs already measured and placed in a small bag that fit's your recipe? I would definitely buy that kit!
Good idea on it
Thanks 😊
Exactly! Great idea
I would buy it!
Sounds like a ton of research went into perfecting this recipe. You should find a way to start selling / distributing it. Love that you published the recipe out there, but for the average home bartender, I would be happy to pay a premium to buy the finished product.
Thanks! That w
Could be great eventually but for now, I prefer to share the knowledge, not selling it 😉
@@TrufflesOnTheRocks you could call it Chartruffles
@@widggman haha! That’s perfect
@@TrufflesOnTheRocks I appreciate and respect your honesty, truly I do. I seriously feel though you've gone to a dedicated and very talented effort that is right up there with our friends who own and run Karu (australian distillery). I really think you deserve to make a profit on this, outside of the youtube channel. Leandro is out making videos comparing close enough but not perfect options, and people are rushing to buy them. I really hope you make the name, label and get bottling. I don't know how the copyright/trademarking would work but I feel if you don't get bottling this, a major manufacturer will instead. That would a tragedy tbh.
OK, first of all, bra-VO on this recipe. It makes a truly great Green Chartreuse substitute, and anyone on the fence about attempting it themselves should absolutely give it a go. Yes, there are quite a lot of up-front costs-buying the herbs in bulk, buying a sous vide machine if you don’t already own one, buying the Everclear, etc.-but once you have everything, you’ll be able to make far more Chartreuse than you could hope to drink. In other words, your cocktail-imbibing friends will love you. :)
My brother and I made two batches of this last week, and I thought I’d share some of the tweaks we made after completing the first batch that really improved the second batch:
-Weigh everything. At first, we trusted the milliliter lines on our measuring cups and beakers, but later realized they did not match up to the equal amounts in weight. (100 mL of water should weigh 100 grams.) So I’m not convinced the ratio of neutral grain spirit to water were 100% right in the first batch. It came out really hot, even days later. Just changing milliliters to the same amount of grams made the second batch easier and more balanced.
-Use two strainers. Straining the macerated herb mixture through just a gold coffee filter left a thick layer of sediment on the bottom of the bottle after a few days in the fridge. On batch 2, we filtered the macerated herbs through a paper coffee filter set inside the gold coffee filter. This significantly reduced the overall sediment. If you really wanted to take this to the next level, you’ll could rack the liquor off the sediment, if you happen to have the equipment for that.
-Make a simple syrup instead of adding water and sugar separately. In the first batch, after the 2-hour maceration, we added the additional neutral grain spirit, water, and sugar, and stirred. And stirred and stirred and stirred. After 30 mins, the sugar was *still* not completely dissolved, and actually it never fully incorporated into the mix. No idea why. So on the second batch, we made a simple syrup with the recipe’s called-for amounts of water and sugar, let it cool to room temp while the herbs were macerating, then added it in at the appropriate step. Incorporated flawlessly.
-Look for a lighter lemon balm extract. The lemon balm we used in batch 1 (Herb Pharm) was extremely dark, which predictably made a darker Chartreuse. Adding the blue food coloring did eventually get the Chartreuse close to the right shade of green, but it was still on the darker side. For the second batch, we found a lemon balm extract that wasn’t so dark, and that carried through with a lighter, more vibrant-looking Chartreuse overall. The brand was Gaia Herbs.
And yeah…it was good. Even the wonky first batch was good. We ended up doing a blind taste test of four Last Words, one with real Green Chartreuse, one with the homemade stuff, one with Ver (a locally made chartreuse substitute), and one with Genepy. The Last Word with real chartreuse was the overall winner, but the homemade Batch #2 was a close second. So yes, I can confirm that in a cocktail, it’s nearly indistinguishable from real Green Chartreuse, and you’d have to taste them side by side to really pick up any nuance between them.
The last step was taking Batch #2 to a local cocktail bar and letting our bartender friend try it. He was blown away by how good it was and proceeded to make a Neptune’s Wrath with it. Seeing our flaming homemade chartreuse in his glass was a serious moment of pride.
So thank you for all the work you put into this recipe, Jean-Félix. It’s a stunner.
Where did you source genipi tincture from?
@@stearnzy60 I used 45 ml of Genepy liqueur per his suggestion for people who didn't want to make the tincture.
Could you kindly share where you found the GRAS essential oils ? I'm struggling to find the pine / peppermint / lemonbalm... thanks a lot !
Sorry, somehow didn’t see this comment until now. We didn’t use Genepy tincture, we used 45 mL of Genepy per his alternate suggestion.
Even that simplified, this liqueur is surprising! If you are a victim of the Chartreuse’Pocalypse and into DIY, go ahead and make this, I swear it confusingly works well! Looking forward to hearing back from you if you try it. Cheers 🎉
gonna make it and compare it to one of my remaining bottles of chartreuse. Will report back!
Will i need Chinese angelica or European angelica? To my understanding they're very different.
@@netanelizhakov7592I don't know for sure and can only guess, but given that Chartreuse is a French liqueur, I would choose European angelica root.
Thank you for always sharing your knowledge most people refuse to share and let others grow. Your awesome keep up the awesome cocktails
Thank you for the support! I do it for poeple like you :) Cheers!
You deserve bartending awards for both your Chartreuse recipes! 🥳👍
Hahah! Thanks
I have now created this liqueur twice. I used Genepi liqueur both times because I was unable to find Genepi herb to create a tincture. Both batches taste great, but definitely different from Green Chartreuse. My batches feel heavier or more dense compared to the real thing. When used in cocktails, I cannot personally tell the difference from using this liqueur and Green Chartreuse.
One thing I am really struggling with is the color. I am able to make it green by adding blue food coloring, but my batches are coming out as significantly more cloudy. Not as transparent. This combined with the thicker flavor makes me think I am doing something wrong. Could this be caused by not properly vacuum sealing the bag? Could it be related to me diluting 95% grain alcohol down to 80%? Do you have any theories for why my batch looks different from the one presented in the video? I believe it might also be connected to why mine tastes heavier as well.
I wonder, hypothetically, if one were to distill part of this would that be best to have a botanical run (gin basket) with peppermint, lemon balm and pine? And macerate the others? Would be a cool collab with One Piece at a Time Distilling Institute - his absinthe recipes are on point and wouldn’t be too far from this.
Its nearly certain that a bunch of different distillates are used when making this. So that would begin bringing it closer to the actual recipe. However for most folks (especially in the US) regularly producing good distillates is difficult, time consuming, and (in many places like the US) illegal. So this tech seems like an amazing at-home-scale version to get some of the same flavors.
Send a small bottle to like anders Erickson,how to drink and educated barfly to get their opiniond I gotta know
Hey, I'd love to make this with a proper Genepi tincture but I can't find artemisia genepi in the states. I can find everything but that though - artemisia absinthium, artemisia vulgaris, artemisia annua, mugwort, etc. Some say black mugwort is the same thing as genepi, but others say it's not. Could you provide a link to exactly the herb you're referring to?
Mugwort (artemisia vulgaris) tastes completely different, much more bitter which would not work well in place of genepy in this recipe
This looks amazing. I just restocked on green, because by some miracle SAQ does not have a shortage and has a decent price.
Clever move! Save this video in case it doesn’t last 😂
@@TrufflesOnTheRocks Definitely will. Did you make a batch to age for an exceptionally long time?
@@b0000urns I dis not but this is a wonderful idea!
Congrats on breaking 100k subscribers Jean-Felix. Your channel is still criminally under-subbed. Videos like this demonstrate that fact. Cheers to the next 100k and beyond!
Couldn’t you, as a time saver, make a huge amount of chartreuse concentrate and then make your supply as needed? You could even fine tune the blue coloring so that it’s just as simple as adding alcohol and sugar
this is a great idea! I haven't created a batch that I feel completely happy with so I haven't done any larger batching but I did also think about measuring out the dry ingredients for multiple batches and placing them into tea bags to simply drop into the sous vide.
So nice! Now I want DIY benedictine (:
Ok I hear you ;)
You're my hero. I am legitimately going to go overboard and make an obscene amount whenever my ambrette seeds arrive.
This was my thought. You could simply have a bottle of chartreuse concentrate ready to roll and you could even use it in small amounts of other cocktails that you wouldn’t want to put large amounts of chartreuse otherwise
My friend, alchemy like this is why you're in my top 3 RUclips Bartenders list. It's what sets you apart; and your genuine love of this stuff is evident. Your channel will get much bigger - keep up the good work!
Thank you! Truly appreciate
I found a lone bottle of green Chartreuse at my tiny local liquor store yesterday. $124 and I bought it without hesitation.
Yeah that shortage of Chartreuse is pretty sad even in France where i work and live this becoming really hard to get some bottles especially the green one. Looks like this is going to be a more expensive product... I can forget about the deadly green shots or my favorite Chartreuse Mule 😢
By the way what do you think about the Green Chartreuse Elixir ? I am pretty confident that a cocktail liquor can be made out of this and wonder about the result.
Awesome video as usual 👌
If this guy suddenly disappears.. the monks got him!!
Good job! I wish I had the wherewithal to do this. I hope somebody brings us a good substitute that I can buy in the liquor store. And, yes, I've seen all those videos on options.
What is the final volume of the liqueur following this recipe?
A carthusian habit would be fitting.
I just made basil chello it tasted very similar
I tried this last night
You beautiful froggy bastard, I think you've cracked it!
Thank you for your contribution to our shared "hobby."
Consider making this at scale - I would buy a bottle just for the sake of sponsoring your research
Until then, I will subscribe to your patreon.
HAHA! Thanks! I might actually... I'd like it
Made this today and I’m amazed at how close it is to Chartreuse! Nicely done!! A single batch made about 700ml, which fit perfectly in my old chartreuse bottle. I took the time to make a proper genepi tincture and I’m glad I did since It meant that didnt need to make any adjustments. Once I am out of my yellow, I will definitely give that recipe a shot as well. Thank you!
What ratio did you use for your genepi tincture? Was it a 5:1?
@@DanMillerUCF this is what I did:
1 part (in g) dry Genepy, 10 part (in mL) of 80% alcohol. Steep 2 weeks. Fine strain through coffee filter.
@@Djackks great, thank you!
Vacuum sealing the bag with liquid was almost a disaster, the vacuum sealer wants to suck the liquid up into the unit - so be careful of this! My first batch (following the Green Chartreuse recipe in this video) was very anise heavy. I also didn't add enough blue food coloring so the color ended up closer to Yellow Chartreuse. I decided to cut my losses so I added honey and more water to proof it down to roughly 43%. Happy accident I suppose, but I ended up with a halfway decent DIY Yellow Chartreuse on my first batch. As for the recipe, I don't know if it's the Hyssop I sourced or Hyssop in general but my 2nd and 3rd batches (after removing the anise entirely) have a really funky taste and I think I have narrowed it down to the Hyssop. I'm trying a 4th batch with 1/5th of the called for amount of Hyssop, Angelica Root and Licorice Root. Maybe it's the mace blade that is also imparting a flavor that I'm not a fan of? Last night I decided to put some of the ingredients separately in a small amount of 80 proof spirit and in a few days I'm going to see what is what. It's very obvious what flavors the clove, cinnamon, cardamom, rosemary, thyme, etc are imparting into the liqueur. However, I'm not familiar with a lot of the other ingredients so I'm trying to familiarize myself with them so I can make a more educated decision on what to adjust. Thanks for the recipe and inspiration! BTW, 4:1 mix of Genepi liqueur and Chartreuse Vegetal, with a bit of blue food coloring, is the cheapest and easiest DIY Green Chartreuse. It's much closer to the taste of Green Chartreuse than any of my DIY batches so at the end of the day that might be the best route for folks who don't want to dive headfirst into this.
Thanks for the feedback. Sorry to hear you made a mess with the vacuum sealer. When using this machine with liquid you have to use the manual mode... I think you are right about the Hyssop. It would taste much cleaner if we could use a distillate but since this is meant to be as easy as possible to make and an approachable recipe for home enthusiasts, I still used the infusion of the plant. That said, dried hyssop is better than fresh for this and I also realized that the funky smell dissipates over time.In terms of anis flavours, my take is that most of us are using 2 digits scales and these little anis seeds are sooooo light, the 2 digits scales are not precise enough which most of the time makes you end up with too much to make the scale move. If you want to keep on making this kind of stuff, I recommend you invest in a 3 digit precision scale. That will help you a lot. Looking forward to hearing more feedbacks on your next experiments. Cheers!
The video I've been waiting for.... YES!!!!!!!
Quand je pense que tu as réussi à déjoué mon palais...
Homemade Chartreuse: 1
Mon égo: 0
😁🤣😆
Haha! Goal 💪
@@TrufflesOnTheRocks À ma défense, elle est parfaite ta Chartreuse ... J'ai été complètement bluffée! 🤷♀️
@@sefraisik9142 🥳🥳🥳
I want to ask. ...i want to make stone wheel cocktail with mya homemade chartreuse how can i make more delicius
Never had a Stone WHeel Cocktail before but just googled it. That seems interesting. What do you mean to make it more delicious? You tried it and didn't like it?
Bye bye green chartreuse and hi to this stuff.
A reminder of.
If there are a way then someone are going to find it.
Cheers
Whats the name of the book?
What kind of stores do you go to to get all those ingredients??
Try:
Home brew stores. Some of these ingredients will be available at places that sell ingredients for making gin. Or look up some herb shops. But you will need to order this stuff online
Essential oils: health shops. Just Google essential oils and then your country.
That’s a lifesaver 😢😢😢
Hope it is
This is great! I've dabbled in making my own bitters and have a good number of the ingredients already. One question for you, though. Would infusing work in place of sous-vide? I have an Instant Pot that has a sous-vide function on it, but I've always been skeptical of it working like a proper sous-vide setup.
Do you notice the lower proof since you start with 40% ABV and proof that down with water bringing the ABV closer to 30% (vs chartreuse ABV = 55%)? One thing I really notice with chartreuse is the "proofiness" of it (sometimes not a plus anyway ;) ).
I’m using 80% alcohol, not 80 proof 😉 The abv of my liqueur is exactly 55%
@@TrufflesOnTheRocks Doh! I'm an idiot. That's what I get for watching before I even finished my first cup of coffee.
@@mmeiselph7234 hahaha! Sorry for posting that early 😂
@@TrufflesOnTheRocks I still have most of a real bottle, but might have to give this a try at some point.
I have been competely unable to find Genepy in thr West Coast USA. If anyone has a source for the dried genepy would love to hear.
Ive started tracking down extended family and friends of friends near the alps! Help
First, Amazing video it's looks really great! Second, it's going to be really hard trying to make this some of the ingredients are very hard to find, i think though i can manage get most of them tanks to the suggestions few questions though can i soak the ingredients instead because i can't get a suosvide? And second can you say how to make pine extract and lemon balm extract? Because it is also very hard find here
Wow, I've never seen a recipe with more obscure ingredients. Making this is quite a commitment.
I'm in Iowa and was able to get everything - thanks to Amazon, eBay and Etsy. Still not very expensive. My finished result was more than worth it.
@@julianahale5695 where did you source the dry genepi or did you use genepi liqueur instead?
@@bbchen75 I used Dolin chamois de genepy liqueur
Funny because in France we have plenty of Chartreuse but if I wanted to make it myself, it would cost much more than 20$
Tank you very much, i have a question what is the difference in taste of Panda vs genepi tincture? Genepi is unobtainable in Poland.
I don't know about the destilled alcohol you just put in. Is it food grade ethanol you use?
Really can't wait to make this! Just wanted to double check that this recipe doesn't use the ambrette tincture that you use in the yellow chartreuse recipe? I don't see it added at the end with the rest of the tinctures and essences.
Which spirit alcohol did you use? Any particular brand of that said spirit?
Awesome work! Now I just need the secrets for the VEP green chartreuse....
Quebec?
In mexico is called: Chiva (prodigiosa)
Fantastic. Thanks for doing this- will definitely give it a try!
Amazing content as always! I will try it on day for sure !
Should the vacuum seal be complete or vacuum seal a little?
Very inspiring episode! As I live in Sweden and 80% alcohol is not available in stores here - what would you recommend if trying; 57% is the strongest vodka around - lengthen the infusion time in the sous vide or/and increasing amount of botanicals?? Then also probably not dilute it with water...
I would indeed infuse it a bit longer and no water. Using only sugar will keep the ABV close to 55%. I didn't make the math but you should get somehwere close to 50%
is it possible to use 60% abv vodka for this recipe? anything above 60% is illegal in Norway.. :/
From what I understand, once you add the sugar and the non-alcohol based ingredients you would be taking your batch below 55% ABV unfortunately. 60% is cutting it a bit close IMO but I am no expert
You’re amazing. Thx so much.
You say you can use genepi liqueur instead of the tincture - do you mean just basic Dolin Genepy les Chamois or similar brand? Or do you mean something more specific?
As long as it’s a liqueur made out of the macération of génépi without other herbs (or the least other herbs) remember, it’s to make something to use as an alternative and all recipe poeple will make, even following my specs will be different because of the fact the ingredients are natural and depending on where they are sourced, they can be pretty different. So I recommend you go with your gut and adjust if needed. Hope this helps. Cheers
Does it matter which liquor you use as your base? Must this be made with neutral grain spirits (everclear) that have been watered down, or can we just use vodka?
as long as its neutral in flavor and with the right abv you will be good
Where are you getting your bar supplies?!
Can't wait to try this!!
please share an update
Are the 'essence' liquids for peppermint and pine essential oils? Or are those something else? Thanks again for the comment on the last version of the video directing me here. I sourced the herbs for the first recipe so i'll add these extra ones and get started on my batch soon hopefully. Thanks again!
Just re-saw your liqueur pt 1 essence video and remembered it's mixing high proof alcohol with essential oil to make your own 'essence' - i'm on it!
You're missing a few hundred ingredients.
Cant wait to try it!
please share an update
What over proof spirit did you use?
Make sure you tell people they shouldn't buy the high proof alcohol from a pharmacy, it needs to be food grade ethanol.
Good call. I assume if you are at that stage of mixology, it’s a given 🤦
Where can I order that glassware?
Love the infomercial style cut scene of the frustration that occurs when killing a bottle
😂
When you just gonna start selling this.....I will take 2 bottles 😉
Haha! I think this is the comment I got the most so far. Maybe I should understand something 😂
I can't wait to make this!! Thanks for sharing.
Promise you will!
Did this end up 80 proof? Shouldn’t it be 110?
I used 80% alcool not 80 proof 😉 The ABV and sugar content of both liqueurs (mine and the real) are identical
Fantastic! Can't wait to give it a try!
Off-the-shelf lemonbalm extracts seem to be at wildly differing concentrations - do you know what concentration you used? Or is it possible to make it from essential oils, please?
Until I can get better information, the bottle I have and used says : 3x 20 to 40 drops a day
If you cross that info with your bottle, you should be able to manage but I’ll dig deeper into that. Cheers
@@TrufflesOnTheRocks Oh, and it claimed to be 1:10.
Wow, thanks
What are the amounts of hyssop and black pepper, please? I'm eager to get right to making it
Thanks for pointing this. I fixed the description. But it's 1.2 gr of Hyssop and 2 black peppercorn. Cheers
@@TrufflesOnTheRocksI finished my batch today and it turned out great!
Where do you usually get these ingredients?
Everywhere I go I always try to spot the best herbalist in town. If they don't have what I need, they'll know where I can look
Great video! Now I want a Final Ward!
You made me want one and I just did with my DIY Char... SPLENDID!!!
Heck Yeah!
If anyone needs the info for making a Genepi tincture, Genepi is Wormwood.
Hey man 👋 Be careful because this can ruin completely your recipe. Wormwood and Genepi are not the same. They are both from the Artemisa family but while artemisa genepi (Genepi) has strong pine aroma, the artemisa absinthium (wormwood) is extremely bitter and you don’t want bitterness from wormwood in your Chartreuse. Hope this helps.
@@TrufflesOnTheRocks Yeah, now that I'm looking into it, colloquial names may not be a great approach. I can find Artemisia Absenthe, Artemesia Vulgaris, etc. but not Artemisia Genepi. In the States, it also goes by Black Mugwort, but that was a rabbit hole of incense witchcraft...
@@roebucksruin haha! So finally, did you find some?
Congrats! Thank you xox
Thank you and my pleasure 🤩
so cool but looks like a LOT of work
Well the same way a good meal s more satisfying than TV dinners 😂 but honestly, it may be longer than making simple syrup but not that much more complicated once you have the measurements and if you can’t find the real stuff or if you’re on a budget, believe me it’s worth it
at minibar in DC once at a cocktail class there was a Chartreuse rep and he was telling us that they think the green has spinach in it.
I've heard that before too... I didn't feel like it was worth trying. Aside from color I don't know what it can add...
@@TrufflesOnTheRocks also a little mad that we drank the V.E.P. like water
@@jpherrity 😂
Where can I find instructions for making Genepi tincture?
Like I said, everything that seems … unclear, is specified in the yellow chartreuse video
I saw the yellow Chartreuse video and your discussion of making genepi tincture. I didn’t understand what you meant by adding genepi (not a herb I’ve heard of.). From the comments I see that you mean Artemisia genepi. Unfortunately I can’t find a source in the US.
@@DrAppalling if you can’t find artemisa Genepi, then your solution will be to buy a bottle of Genepi liqueur and use that instead. It’s gonna cost you a little more but you will be able to make 15 batches of green chartreuse with one bottle of Genepi
Thanks for this great work!
Always a pleasure
🔥🔥🔥🔥
🎉🎉🎉🎉🎉🎉🎉🎉
Like you say :)
I have this video saved for sure. But got lucky and JUST bought 6 bottles of green and 3 bottles of 9th centennaire chartreuse so I should be set for a while!😉
The EQ in this video is really off.
There's so little upper end as to make you hard to understand.
Chartreuse is over rated.
You're doing the lord's work!
"Lord's Work" should be the name of any Last Word cocktail when using a DIY Chartreuse as a substitute.